It’s been a while since I’ve posted a baby-and-me recipe, since Wally is now just eating whatever we’ve been making, and I’m not focusing on baby friendly meals and snacks – BUT – I have to post this one because I can’t keep it from you any longer!
What do you expect from your waffles? I want mine to be light and airy, but very crispy on the outside – I want to hear that crunch when I bite into it! I also want them to be a little sweet, but not so overpoweringly sweet that the addition of maple syrup (because, maple syrup!!) makes the whole experience too sweet. I also don’t want my waffles to be ridiculously high in fat or sugar, since I like to save those calories for other things (maple syrup)?
Well, these banana waffles accomplish all of the above, AND they are made with 100% whole wheat flour, sweetened with banana and a touch of maple syrup. They are the perfect breakfast for your wee one if you’ve just started out with baby led weaning, or your babe is starting to eat more solid food. Both of my boys were more than happy to munch on a plain waffle with a bit of butter.
Are you wondering about the pink? Sometimes I roast a few beets with water to get a strong natural pink colour that I can put into the kids’ food for a fun change. It’s the same method I use for my chocolate beet cupcakes! You only need a few tablespoons of the pink water to change the colour of the batter; just enough to get a fun colour but not so much it changes the make-up of the recipe. Try it sometime!
The waffles are pretty quick to throw together; the buttermilk is a MUST to balance out the heaviness of the whole wheat flour and to create that light and fluffy texture. If you don’t have buttermilk, or you prefer to use another milk when baking for your children, add some vinegar or lemon juice to the milk you have on hand and let it sit for 10 minutes before incorporating it into the batter (more in the recipe notes).
Make sure you use VERY ripe bananas – as in – they’re ready to walk off your counter. It’s necessary for the natural sweetness! Depending on your waffle maker, you’ll need to use about 1/3 – 2/3 cup batter per waffle. Make sure you cook them long enough that they’re crispy! Nobody likes a soggy waffle 😉
If you’d like to keep all extra sweeteners out of the recipe for your wee ones, you can skip the maple syrup and they’re still pretty tasty. I used to split the batter into two bowls, and then mix a bit of maple syrup into the one for us, keeping Wally’s totally sugar-free.
The recipe makes enough for a family of 4-5, and if you have any extra, they freeze beautifully! I like to pop my leftover waffles into the toaster for a few minutes to crisp them up again before serving.
I HIGHLY recommend you save a few bananas to try these waffles out for your next family breakfast!
Light and fluffy waffles with a crispy exterior – sweetened with bananas and made with 100% whole wheat flour! Healthy enough for babies starting out on solids but delicious enough for the whole family to enjoy!
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 (very ripe) bananas
- 2 eggs, room temperature
- 1/3 cup melted coconut oil, slightly cooled
- 2 tsp pure maple syrup (optional)*
- 1 tsp vanilla extract
- 1 3/4 cups buttermilk*, room temperature
- Preheat your waffle maker while preparing the waffle batter.
- In a large bowl, combine the flour, baking powder, salt and cinnamon. In another bowl, mash the bananas with a fork until no large lumps remain. Whisk in the eggs and melted coconut oil (be sure your coconut oil isn’t too hot or it will cook your eggs). Add the maple syrup, if using, and vanilla extract, then slowly whisk in the room temperature buttermilk.
- Make a well in the middle of the dry ingredients, then pour in the wet ingredients. Use a large wooden spoon to stir together until just combined – do not over mix! Depending on the size of your waffle maker, use 1/3 – 2/3 cup batter per waffle and cook for 6-7 minutes, or until crispy. Keep the completed waffles in the oven at 195 F while cooking the rest. Serve warm!
Waffles are best enjoyed immediately, but can be kept at room temperature in an airtight container for 1-2 days, or frozen for up to 2 months. I like to put my room temperature waffles in the toaster for a few minutes to crisp up again, and if freezing, re-heat the waffles by heating up in an oven at 225 F for 10-15 minutes.
- To keep the waffles completely sugar-free for baby, skip the maple syrup; you can also split the batter into two bowls and add 1 tbsp maple syrup to one half.
- If you don’t have real buttermilk on hand, make your own by combining 2 tbsp lemon juice or vinegar to 1 3/4 cup milk. You can also do this with non-dairy milk!